This is a very simple and cheap way to inject chicken thighs with incredible flavour. Serve with my broccoli steaks or spiced cauliflower and some homemade naan. Indian dinner perfection for a fraction of the price it costs to order takeaway and much healthier, too. Win, win!
Serves: 4–6 as part of a meal
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Servings
4–6
Prep time
Cook time
Recipe
Ingredients
- Turmeric Yoghurt Dressing
- 1 cup natural yoghurt
- ½ Lebanese cucumber, peeled & grated
- 1cm piece fresh turmeric root, grated
- 1 tsp ground turmeric
- ½ tsp salt
- 1 tsp dried mint
-
- 3 tbsp garam masala dry spice mix
- 1 tsp salt
- 5 tbsp melted coconut oil
- 1kg skinless & boneless chicken thighs
- Sprouts or fresh herbs, to garnish (optional)
Method
- Mix together all dressing ingredients in small bowl. Chill in fridge until ready to serve.
- Place spice mix and salt on large platter and add 3 tbsp of coconut oil. Mix until wet paste is formed. Add chicken thighs and mix until all chicken is thoroughly coated.
- Heat oven to 200ºC. Heat 1 tbsp coconut oil in large frypan over high heat and add half the chicken thighs. Brown on both sides for 2 mins to seal on spice paste.
- Transfer to large roasting tray and repeat with remaining coconut oil and chicken thighs.
- Bake chicken for 10 mins until cooked through and juicy. Serve drizzled with dressing and garnished with sprouts or fresh herbs.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
